OPTIMUM HEAT-TREATMENTS FOR SOUS VIDE COOK-CHILL PRODUCTS

被引：15

作者：

SHEARD, MA

RODGER, C

机构：

[1] Food Research Group, Leeds Metropolitan University, Leeds, LS1 3HE, Calverley Street

来源：

FOOD CONTROL | 1995年 / 6卷 / 01期

关键词：

SOUS VIDE; CATERING EQUIPMENT; HEAT TREATMENT; PASTEURIZATION;

D O I：

10.1016/0956-7135(95)91454-S

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A major consideration for caterers in the determination of optimum heat treatments for 'sous vide' cook-chill products is the uniformity of heating in 'sous; vide' cookers. Ten commercial combination steamers with 'sous vide' cooking programmes were tested in situ. None were found to heat products uniformly when set at 80 degrees C and loaded with eight standardized 'sous vide' packs per shelf. The degree of non-uniformity observed indicates a significant possibility of overcooking and/or underprocessing with respect to Clostridium botulinum if the temperature-time profile of only one pack per batch is monitored.

引用

页码：53 / 56

页数：4